2 (4-ounce) beef tenderloin steaks or 1 (8-ounce) sirloin steak
2 teaspoons butter, softened
1 teaspoon finely chopped chipotle chile in adobo sauce
Heat a large skillet over medium-high heat. Add
olive oil, and swirl to coat. Add onion, garlic,
and bell peppers to pan; cook 5 minutes, stirring
occasionally. Add wine; bring to a boil. Cook 2
minutes or until liquid almost evaporates,
scraping pan to loosen browned bits. Stir in 1/4
teaspoon black pepper and 1/8 teaspoon salt.
Heat a cast-iron skillet over medium-high heat.
Sprinkle steaks evenly with remaining 1/4 teaspoon
black pepper and 1/4 teaspoon salt. Coat pan with
cooking spray. Add steaks to pan; cook 3 minutes
on each side or until desired degree of doneness.
Combine butter and chipotle chile in a bowl.
Divide butter mixture over steaks. Serve with bell
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